Cameroon – How to Cook Bameleke Yellow Soup

by Wirba Brice Divine Ransinyuy

Yellow soup is a traditional food eaten in the Western part of Cameroon by ethnic groups known as the Bameleke. Though the food is an intergral part of their tradition, it is also well appreciated in other parts of the country. This is the case with other ethnic groups like Mankon, Akum which are ethnic groups situated in the North Western part of the Country. It is also perceived as their traditional meal which is well appreciated by the other regions and part of the country which is due to its extensive and natural taste as the ingredients used in its cooking are produced naturally and locally for the best and optimal consumption of its inhabitants. Cameroon like many other countries is very rich in its culinary aspect, but what makes them to be more special and unique is their cultural diversity. The cultural diversity is not only seen and visible in the cultural aspects, it is seen in all aspects like the culinary life with is so reach that it comprises of over more than 300 local cuisine and food which are full of lots and thousands of nutritional benefits and advantages.

The point of focus here is the yellow soup. It is very delicious to both local inhabitants, national inhabitants and also to a far extent strangers. This is due to the fact that the yellow soup is cooked in most restaurants and hotel nationwide, whether small or big restaurants or two stars and four star hotels. It is just a magnificient food when well prepared, it is highly appreciated by all those eating it.


  • Two cups of red oil
  • ½ kilo meat
  • ½ sachet of Ajina moto-maggi
  • 1 tablespoon of lime stones
  • 2 tablespoon of grinded yellow soup spices
  • Salt to taste
  • 3 cups of stuck meat


  1. Wash and clean meat
  2. Boil now the meat
  3. Season it by adding salt and ajina moto to give it good taste.
  4. Allow the meat to boil and get ready for a period of thirty minutes on fire.
  5. When ready remove the meat from fire, then separate the meat from the stock.
  6. When the stock water is at room temperature, put the two cups of red oil on fire, then allow it to get hot for sometime.
  7. When done, remove it from fire.
  8. From this, add in lime stones and stuck water.
  9. In a blender, pour in all the mixtures and add in yellow soup spices.
  10. Then blend them all until you are able to have yellowish colour.
  11. From here, you can put salt and ajina moto to your taste and preferences.
  12. Your yellow soup is ready for you.
  13. It can be eaten empty or with a combination of pounded cocoyams or with plantains depending on your choice and preference with a bottle of red wine ease the digestion and appreciation of the yellow soup in general as due to the lightness of the food, it can be eaten at several points in order to have a full satisfaction of the food.
  14. Enjoy your Meal !!!
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